Beer-Battered Asparagus with a golden and crisp beer batter. Crunchy and delicious with a campfire dipping sauce, this appetizer is a sure party hit!
Since we’re on the last leg of Spring, I’ve been making the most of asparagus season. These gorgeous spears happen to be my favorite vegetable of all time and I love finding delicious ways to prepare them.
Asparagus is no doubt amazing any way you cook it. Whether roasted, steamed, stir-fried or creamed in soups, it always makes for a great side dish. Today, however, I am going to share with you a fun way to eat your favorite vegetable. Beer battered asparagus!
Golden and crisp, these crunchy vegetable spears are so addicting you can easily eat a bushel. Serve them with sweet and tangy campfire sauce and it’s a party waiting to happen.
Here are a few quick notes on how to have your own batch ready to enjoy in no time:
- Although I’ve used either thin or thick asparagus depending on what I have on hand for this recipe, I prefer the thicker stalks as they seem to fare better in the intense heat from the deep-frying.
- For best results, use cold beer and prepare the batter when you’re ready to fry. Do not use flat beer, the fizz helps keep the batter light and crispy.
- To easily coat the long spears, transfer the batter into a tall glass and individually dip the asparagus. To make sure the batter sticks better, pat the asparagus dry and dredge in flour.
- Use oil with a high smoke point such as safflower, peanut or canola oil.
- Fry at the optimal temperature of 375 F. Too low of heat, the asparagus will absorb more grease and will overcook before the coating had a change to brown and crisp. A thermometer is always handy but if you don’t have one, drop a little batter into the hot oil. It should immediately bubble and rise to the top.
- Do not overcrowd the pan, fry in batches as needed to prevent the temperature of the oil from plummeting. Make sure to reheat oil back to correct temperature between batch cooking.
You can dip this beer battered asparagus with whatever sauce you like but I love, love them with campfire sauce which is just a simple mixture of ranch dressing and barbecue sauce. Great flavor combo!
- 1 pound asparagus
- 1 1/4 cups flour
- 1 cup lager beer
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
For the Campfire Sauce
- 1/4 cup barbecue sauce
- 1/2 cup ranch dressing
- In a deep pot or deep-fryer, heat about 2 inches deep of oil to about 375 F.
- Break off tough ends of asparagus. Wash and drain well.
- In a shallow plate, combine 1/4 cup of the flour and half of the salt, paprika, and pepper. Dredge asparagus in flour mixture to coat.
- In a bowl, combine 1 cup of flour and the remaining paprika, salt and pepper.
- Gradually add in beer and whisk until smooth. Dip asparagus in beer batter, a few pieces at a time, to fully coat.
- Deep-fry in hot oil, in batches, for about 2 to 3 minutes or until coating is golden brown and asparagus is tender yet crisp. Remove from oil and drain on paper towels. Serve with campfire sauce.
For the Campfire sauce
- In a small bowl, combine barbecue sauce and ranch dressing until blended.